Matthew kenney's lemon glazed carrots
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Honey |
| 2 | tablespoons | Lemon juice |
| 1 | teaspoon | Mint; chopped |
| 2 | teaspoons | Ground cumin |
| ¼ | cup | Plus 2 T. olive oil, divided |
| Salt & black pepper to taste | ||
| 4 | mediums | Carrots, peeled & cut into 1/8\"; diagonal slices |
| 2 | larges | Onions, sliced into 1/4\" rings* |
| 6 | tablespoons | Whole Moroccan black olives |
| 1 | tablespoon | Lemon zest |
| Paprika to taste | ||
| Cayenne pepper to taste | ||
| 3 | tablespoons | Parsley; chopp |
Directions
* Grill or broil onion rings until light brown and then roughly chop.
In a small bowl, combine honey, lemon juice, mint and cumin. Slowly whisk in ¼ cup olive oil. Season with salt and pepper. In a large skillet, over very high heat, heat the remaining 2 tablespoons oil; brown carrots well on both sides, about 2 or 3 minutes per side. Reduce heat to medium; cook about 3 to 4 minutes, until tender. Add grilled onion pieces, olives and lemon zest. Toss carrot mixture with cumin honey vinaigrette while still warm. Season to taste with salt, paprika and cayenne pepper. Toss with parsley.
Posted to FOODWINE Digest 26 Sep 96 Date: Thu, 26 Sep 1996 15:23:37 -0400 From: Laura Hunter <LHunter722@...>